Happiness is...

[dmccarty]

I put it in a plasic one gallon jug that she brought and drilled a hole in the cap for the air lock. The only yeast I had left, that hadn't expired, was some Nottingham. I measured the volume of the 11g pack and divided by 5 ... put 1/2 tsp + a tad on top of the juice.

THIS is ALL you did to make the cider?

I just need an airlock, an empty one gallon container, got a couple empty OJ jugs, and some yeast to make hard cider?

LOL! OJ has lots of sugar. Can you make hard OJ?

Just finished a Hornby's.

Later,
Dan

 

[HomeBrew2]

... and some yeast ...

Ale, wine, champaign yeast ... not bread yeast

"Apple juice" for breakfast adds a whole new meaning to GOOD MORNING

 

[dmccarty]

Homebrew and RobertN, its you fault. I just sent a note to order from my local brew store the following list.

4917 EC-1118 Champagne: - AKA Prise de Mousse. Good for cool fermentations. 45-95ºF [ 7-35ºC ]

7030B C-Brite, 1 lb Jar

3608 Muntons Premium Gold, 6 Grams

7040A Campden Tablets, 2oz Vial

5010 3 Piece Airlock -- Top quality cylindrical lock
w/ floating bubbler

???? Stopper for 1 gallon OJ jug.

I found fresh Apple juice at the store but I'm hoping to make it to a local orchard next weekend to see what they have for sale.

Later,
Dan

 

[HomeBrew2]

Dan, I am in a position to accept all residual blame that Robert does not feel comfotable with assuming himself
Cheers!

 

[RobertN]

THIS is ALL you did to make the cider?
I just need an airlock, an empty one gallon container, got a couple empty OJ jugs, and some yeast to make hard cider?
LOL! OJ has lots of sugar. Can you make hard OJ?

Yup!

Practically everything has some natural sugars in it. That's why you hear about watermelon wine, vodka is fermented potatoes? Whiskey and white lightning made with a corn mash(tons of sugar in corn).

Some pear cider would be good too.

Remember, you can make a simple cider just by cracking the lid on a jug of apple juice and leaving it on the counter. It has tons of wild yeast in it. It will give you something in the range of 3%. It is a little unpredictable though, because of the wild yeasts; a known yeast strain will give the same flavor and yield every time... If you use a beer yeast, you'll get in the 5% range. The beer yeast can break down the more complex sugars.

The cider I have made is a little different; I fortified it with the brown sugar and honey. That is why I typically use a champagne yeast; it can use up all those sugars AND tolerate a 10-12% alchohol level; beer yeast only works to about 8% and then peters out.

 

[RobertN]

Ale, wine, champaign yeast ... not bread yeast

Soem years ago, I had all this beer equipment. I had only used it once, and then it sat for some time. Someone asked about Rootbeer. I looked it up. You can get rootbeer extract, some corn sugar, and yeast to make a rootbeer. It only takes a little sugar, to make the carbonation.

My Grandfather said to use a yeast cake from the grocery store; that's how he made it years ago. Well, he didn't use this yeast cake I had exploding bottles, and those that didn't tasted like bread yeast Yuck!

Aint done that again...

Funny thing is, I got the rootbeer extract from a brewing store, but not the yeast.